Apricot Fruitcake Recipe

Name: Apricot Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups golden raisins; 2 cups each coarsely chopped dried apricots and dates; 1 cup each red and green candied cherries, halved; 2 cups each coarsely chopped pecans, walnuts and Brazil nuts; 1/2 cup honey; 1/4 cup water; 1 teaspoon lemon juice; 1 cup butter, softened; 1-1/4 cups packed brown sugar; 4 eggs; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon each ground cloves, mace and nutmeg; 1/2 teaspoon salt; 1/4 teaspoon baking soda

Servings: persons

2 cups golden raisins
2 cups each coarsely chopped dried apricots and dates
1 cup each red and green candied cherries, halved
2 cups each coarsely chopped pecans, walnuts and Brazil nuts
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, mace and nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

1
In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
2
In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans.
3
With a shallow pan of water in the bottom of the oven, bake at 275u00b0 for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes.
4
Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

1341

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups golden raisins, 2 cups each coarsely chopped dried apricots and dates, 1 cup each red and green candied cherries, halved, 2 cups each coarsely chopped pecans, walnuts and Brazil nuts, and more.

Yes, Apricot Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Fruitcake

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